DUCK SAUCE WIKI RECIPES
DUCK SAUCE RECIPE | ALLRECIPES
After trying a few recipes I developed my own version. I think it's the best!
Provided by NANCYLOUISEB
Categories Side Dish Sauces and Condiments Sauces
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 Cups
Number Of Ingredients 8
Steps:
- Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool.
- Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.
Nutrition Facts : Calories 224.3 calories, CarbohydrateContent 55.9 g, FatContent 0.4 g, FiberContent 3 g, ProteinContent 2.4 g, SodiumContent 47.6 mg, SugarContent 17 g
DUCK SAUCE RECIPE - FOOD.COM
A basic recipe that is simple and relatively inexpensive to make. (Or be creative and add extras to suit your taste...crushed red pepper, plum preserves, etc.)
Total Time 7 minutes
Prep Time 2 minutes
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add ingredients to a small sauce pan.
- Cook on medium heat until hot (stirring so it doesn't stick to the pan).
- Cool and serve.
Nutrition Facts : Calories 185.8, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 36.3, CarbohydrateContent 47.5, FiberContent 0.9, SugarContent 26.1, ProteinContent 0.4
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DUCK SAUCE RECIPE - FOOD.COM
A basic recipe that is simple and relatively inexpensive to make. (Or be creative and add extras to suit your taste...crushed red pepper, plum preserves, etc.)
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Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
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